Introduction

Creamy Honey Butter Skillet Corn is a simple yet indulgent side dish that combines sweet honey, rich butter, and creamy cheese with tender corn kernels. It’s a quick recipe that brings comfort and flavor to any meal, perfect for weeknights or special occasions.

The image shows a close-up of a wooden spoon full of grilled corn kernels coated in a glossy, creamy sauce. The corn kernels are yellow and white, some slightly browned and charred for a crispy texture, with small black pepper flakes scattered on top. Below the spoon, more corn kernels are visible, all shiny and caramelized, suggesting a rich, buttery layer under the sauce. The background is soft and blurred, filled with more pieces of the same grilled corn. The whole scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups frozen or fresh corn kernels
3 tbsp unsalted butter
2 tbsp honey
½ cup heavy cream
2 tbsp cream cheese, softened
½ tsp salt
¼ tsp black pepper
Optional: pinch of cayenne or smoked paprika for a little heat

Instructions

Step 1: In a large skillet, melt the butter over medium-high heat.
Step 2: Add the corn kernels and cook for 5–6 minutes, stirring occasionally, until they start to get lightly golden around the edges.
Step 3: Stir in the honey, salt, and pepper. Let the mixture simmer for about 2 minutes so the honey slightly caramelizes with the butter, enhancing the flavor.
Step 4: Reduce the heat to medium-low. Add the heavy cream and cream cheese. Stir constantly until the cream cheese melts and the sauce thickens, about 2–3 minutes.
Step 5: Taste and adjust seasoning, adding a little more salt or honey if needed.
Step 6: Serve the corn hot, directly from the skillet. Garnish with a sprinkle of black pepper or fresh herbs like parsley or chives for a beautiful finish.

Tips & Variations

For a spicy twist, add a pinch of cayenne or smoked paprika when adding the honey and seasoning.
Swap cream cheese for mascarpone for an even richer, silkier texture.
Adjust the honey to your preferred level of sweetness, adding more for a sweeter dish or less for subtle sweetness.
This dish pairs excellently with grilled meats or roasted chicken for a balanced meal.

Storage

Store leftover creamy honey butter corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. Add a splash of cream or milk if the sauce thickens too much during storage.

How to Serve

The image shows a close-up of a wooden spoon holding a scoop of creamy roasted corn kernels. The corn has two layers of colors: bright yellow and off-white, mixed together and coated in a thick, glossy sauce. The top layer is slightly browned and caramelized with small black pepper bits scattered throughout, giving a textured and shiny look. The background shows more scoops of the same creamy, roasted corn resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Drain it well before cooking and reduce the cooking time slightly since canned corn is already cooked.

Is there a dairy-free alternative to this recipe?

To make it dairy-free, substitute the butter with a plant-based margarine and use coconut cream instead of heavy cream and cream cheese. Keep in mind the flavor and texture will be slightly different.